How the Jasmine Became a Modern Classic
Paul Harrington's "Cosmo for grown-ups" was an early Campari-laced sour with an unlikely rise to prominence.
- story: Robert Simonson
- photo: Lizzie Munro
How the Chartreuse Swizzle Became a Modern Classic
Marcovaldo Dionysos’s idiosyncratic cocktail elevated the French liqueur from bartender handshake to household name.
- story: Robert Simonson
- photo: Lizzie Munro
How the Espresso Martini Became a Modern Classic
Leaving behind a trail of forgotten iterations and abandoned monikers, Dick Bradsell’s “Pharmaceutical Stimulant” remains as popular as ever.
- story: Robert Simonson
- photo: Eric Medsker
How the Siesta Became a Modern Classic
Katie Stipe’s spin on the Hemingway Daiquiri showcased two ingredients that would soon become stars of the cocktail revival: tequila and Campari.
- story: Robert Simonson
- photo: Eric Medsker
How the Revolver Became a Modern Classic
The coffee-spiked twist on the Manhattan emerged as a counterpoint to San Francisco’s ’tini culture.
- story: Robert Simonson
- photo: Kelly Puleio
How the Gold Rush Became a Modern Classic
The Milk & Honey staple was, surprisingly, not invented by a bartender.
- story: Robert Simonson
- photo: Lizzie Munro
Jeffrey Morgenthaler’s Amaretto Sour
This update calls on overproof bourbon for added backbone and balance.
Remember the Alimony
According to Robert Simonson, this is one of the best of the modern sherry cocktails out there.
Earl Grey MarTEAni
Audrey Saunders’ reknowned non-Martini MarTEAni helped pave the way for the gin Martini's return.
